Cookie: Cream butter and sugar.
Add egg yolks and vanilla.
Stir in flour and salt, then pecans.
After mixing ingredients shape into two 10- inch rolls and refrigerate for 2 hours
Unwrap and cut into 1/4-inch slices.
Bake at 350° for 11-13 minutes or until golden brown.
Cool, then frost one side of a cookie and sandwich it with another.
Filling: Cream butter and sugar.
Add vanilla, then cream to reach nice spreading consistency.
Yield is approximate.
